NYC Food Handler's Study Guide Latest Update Graded A

NYC Food Handler's Study Guide Latest Update Graded A true or false: It is illegal to handle ready-to-eat foods with bare hands true true or false: workers must use gloves when handling foods that will be cooked false what are three acceptable methods of thawing frozen foods refrigerate place under cold running water microwave oven with continuous cooking afterwards what is the correct cooking temperature for poultry, stuffed meat and stuffing is 165F ground meat and foods containing ground meat must be cooked to an internal temperature of 158F pork must be cooked to an internal temperature of 150F eggs, shellfish, fish, lamb, and other meats must be cooked to an internal temperature of 140F all hot foods stored on a hot holding unit must be held at what temperature 140F or higher what are effective ways to rapidly cool foods are immersion in an ice water bath with occasional stirring, use of 4 inches shallow cooking pots with a product depth of 1 to 2 inches using a rapid chill unit, and cutting solid foods into smaller pieces (6lbs or less) hot foods placed in a refrigerator for cooling must be covered only after they have been completely cooled to what temperature 41F or below previously cooked and refrigerated foods that will served from a hot holding unit must be rapidly reheated to 165F using a stove or an oven true or false: never use a hot holding unit to reheat foods true when using gloves, what should you do to prevent contamination change gloves often what must be provided in all culinary and pot/dish washing sinks air breaks what must be installed in any equipment that has a direct connection with potable water supply (ice machine, coffee machine, dish washer) atmospheric vacuum breakers how can cross connection be prevented by installing a hose-bib vacuum breaker all gas fired hot water heaters must be installed by licensed plumber monitored for back draft grease needs to be dumped in a sink with what a proper grease interceptor what is the proper sequence for the manual dish washing operations wash rinse sanitize air dry between each use, what needs to be done with cutting boards they need to be washed, rinsed and sanitized how do you hot water sanitize immerse utensils in water at 170F for at least 30 seconds 50 PPM chlorine based sanitizing solution is prepared how 1/2 ounce bleach to one gallon of water 100 PPM chlorine based sanitizing solution is prepared how one ounce bleach to one gallon of water 50 PPM sanitizing solution is used for immersion/soaking of utensils for at least 1 minute 100 PPM sanitizing solution is used for wiping, spraying, or pouring wiping cloths must be stored how in a sanitizing solution with strength of 50 PPM during chemical sanitization what must happen to the chemical solution it must be checked with a test kit when must a restroom be provided for customers when the establishment has 20 or more seats what are the three strategies of integrated pest management starve them build them out destroy them what is the best method for eliminating flies and roaches proper cleaning and sanitizing insecticides and rodenticides can only be installed by licensed pest control officer how often are licensed pest control officers required to inspect a food establishment at least once a month HACCP stands for Hazard Analysis and Critical Control Point seven principles of HACCP are identify hazards determine critical control points set up critical limits monitor critical control points take corrective actions verify the system is working record keeping HACCP is a system of food safety mostly concerned with control of harmful microorganisms critical control point is any point in the food flow where action must be taken to eliminate the hazard at what point is food no longer considered safe and in need of being discarded when it has been left in the temperature danger zone for more than two hours when making cold salads such as tuna, it is recommended that the ingredients are prechilled artificial trans fat increases LDL (bad cholesterol, leads to heart disease, banned from all restaurant foods) what is an excellent way to improve food safety, security and general work practice conduct a self assessment of food operations on a regular basis what are the most common injuries among restaurant workers in a work place slips, trips, falls, cuts, lacerations, burns, muscle strains, electrocution to avoid slips, trips, and falls, what must be worn slip resistant shoes what signs must be displayed throughout each facility no smoking what are three main hazards to our health in a food establishment physical chemical biological what is a physical hazard the presence of a foreign object in a food (glass muffin) what is a chemical hazard presence of harmful chemicals (pestcide, cleaning agents, prescription meds) in a food what is a biological hazard presence of harmful microorganisms (bacteria, viruses, parasites, fungi) in the food do foods contaminated with pathogenic bacteria have change in appearance, taste, or smell no under favorable conditions, how fast can bacteria grow double their population every twenty to thirty minutes what are the four stages of bacterial growth lag log stationary death which phase includes the most rapid growth of bacteria log what are six factors that affect the growth of bacteria food acidity (low acidity) temperature danger zone time oxygen (or lack of) moisture FATTOM what are the two most common food-borne viruses that contaminate our food supply through fecal contaminated waters and food hepatitis A norovirus the parasite typically found in undercooked pork is called Trichinella spiralis Trichinella spiralis can be prevented by cooking pork to 150F for 15 seconds what are three main hazards to our health in a food establishment